|
This page displays all 「FI」 in main group A23D7/00. |
HB:Handbook | ||||
|
CC:Concordance | |||||
|
|
Edible oil or fat compositions containing an aqueous phase, e.g. margarines [5] | HB | CC | 4B026 | |
|
|
.Substitute for butter; margarine | HB | CC | 4B026 | |
|
|
.Edible oil and fat other than substitute for butter | HB | CC | 4B026 | |
|
|
..for baking dough | HB | CC | 4B026 | |
|
|
..Substitute for cream | HB | CC | 4B026 | |
|
|
..Spice oil and seasoning oil | HB | CC | 4B026 | |
|
|
.characterised by ingredients other than fatty acid triglycerides [6] | HB | CC | 4B026 | |
|
|
..Other fatty acid esters, e.g. phosphatides [6] | HB | CC | 4B026 | |
|
|
.reducing calorie content; Reducing fat content [6] | HB | CC | 4B026 | |
|
|
..Low fat margarine | HB | CC | 4B026 | |
|
|
.characterised by the production or working-up [5] | HB | CC | 4B026 | |
|
|
..Substitute for butter; margarine | HB | CC | 4B026 | |
|
|
..Working-up [5] | HB | CC | 4B026 | |
|
|
...Substitute for butter; margarine | HB | CC | 4B026 | |
|
|
...characterised by essential cooling [6] | HB | CC | 4B026 | |
|
|
.Preservation of finished products [5] | HB | CC | 4B026 | |
|
|
..Substitute for butter; margarine | HB | CC | 4B026 | |